Mocha-Toffee Chocolate Cookies

• 4 teaspoons instant espresso coffee (dry)
• 2 teaspoons vanilla
• 1 (18 1/4 ounce) boxbetty crocker supermoist butter recipe chocolate cake mix
• 12 cup butter, softened
• 2 eggs
• 1 cup miniature semisweet chocolate chips
• 12 cup toffee pieces
• 1 (3 ounce) box chocolate-covered espresso beans (optional)

1. Preheat oven to 350F degrees.
2. Stir together coffee and vanilla in a small bowl until well blended.
3. In an electric mixer combine the cake mix, coffee mixture, eggs, and butter until well blended.
4. Stir in chocolate and toffee chips.
5. Drop dough by rounded teaspoons about 2 inches apart on an ungreased cookie sheet.
6. (Optional- at this point you can hide a chocolate covered espresso bean in the center of each dough ball before placing onto the cookie sheet- it's a nice surprise).
7. Bake 7-9 minutes or until the surface appears dry.
8. Allow to cool for 1 minute before removing onto a wire rack.

instant espresso coffee, vanilla, butter, butter, eggs, chocolate chips, toffee, chocolatecovered espresso beans

Taken from www.food.com/recipe/mocha-toffee-chocolate-cookies-228783 (may not work)